Hurdle technology
Апстракт
Food-borne illness as an outcome after the ingestion of contaminated food products indicates a broad group of illnesses caused by pathogenic microorganisms, chemical and physical contaminants that can contaminate food at several points during production and preparation process. Although the research in this field has been very intensive during the last decades with the same trend that will continue in future, and many preventive and control measures that have already been applied in the food industry, the number of food-borne illnesses stays at unacceptably high level (Havelaar et al., 2010). There are several reasons for this. First, advances in the food microbiology allowed more food-borne pathogens to be identified (e.g., Escherichia coli O157: H7, Listeria monocytogenes, and Cronobacter sakazakii). Some known pathogens have expressed unexpected characteristics regarding survival/growth and occurrence in food not commonly associated with the specific pathogen (e.g., E. coli O157: H7... was found in fresh produce, apple cider, and cookie dough). Additionally, consumers’ demands have changed; nowadays, consumers prefer more fresh-like food with unchanged natural properties with long shelf life, and demographic characteristics including age, gender, education, and income have also changed. All these factors create the environment where food producers and scientists are facing new challenges and constantly search for new and enhanced preservation treatments to improve microbial safety of food products.
Извор:
Microbial Food Safety and Preservation Techniques, 2014, 383-398Издавач:
- CRC Press
Институција/група
Poljoprivredni fakultetTY - CHAP AU - Šmigić, Nada AU - Rajković, Andreja PY - 2014 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3504 AB - Food-borne illness as an outcome after the ingestion of contaminated food products indicates a broad group of illnesses caused by pathogenic microorganisms, chemical and physical contaminants that can contaminate food at several points during production and preparation process. Although the research in this field has been very intensive during the last decades with the same trend that will continue in future, and many preventive and control measures that have already been applied in the food industry, the number of food-borne illnesses stays at unacceptably high level (Havelaar et al., 2010). There are several reasons for this. First, advances in the food microbiology allowed more food-borne pathogens to be identified (e.g., Escherichia coli O157: H7, Listeria monocytogenes, and Cronobacter sakazakii). Some known pathogens have expressed unexpected characteristics regarding survival/growth and occurrence in food not commonly associated with the specific pathogen (e.g., E. coli O157: H7 was found in fresh produce, apple cider, and cookie dough). Additionally, consumers’ demands have changed; nowadays, consumers prefer more fresh-like food with unchanged natural properties with long shelf life, and demographic characteristics including age, gender, education, and income have also changed. All these factors create the environment where food producers and scientists are facing new challenges and constantly search for new and enhanced preservation treatments to improve microbial safety of food products. PB - CRC Press T2 - Microbial Food Safety and Preservation Techniques T1 - Hurdle technology EP - 398 SP - 383 DO - 10.1201/b17465 ER -
@inbook{ author = "Šmigić, Nada and Rajković, Andreja", year = "2014", abstract = "Food-borne illness as an outcome after the ingestion of contaminated food products indicates a broad group of illnesses caused by pathogenic microorganisms, chemical and physical contaminants that can contaminate food at several points during production and preparation process. Although the research in this field has been very intensive during the last decades with the same trend that will continue in future, and many preventive and control measures that have already been applied in the food industry, the number of food-borne illnesses stays at unacceptably high level (Havelaar et al., 2010). There are several reasons for this. First, advances in the food microbiology allowed more food-borne pathogens to be identified (e.g., Escherichia coli O157: H7, Listeria monocytogenes, and Cronobacter sakazakii). Some known pathogens have expressed unexpected characteristics regarding survival/growth and occurrence in food not commonly associated with the specific pathogen (e.g., E. coli O157: H7 was found in fresh produce, apple cider, and cookie dough). Additionally, consumers’ demands have changed; nowadays, consumers prefer more fresh-like food with unchanged natural properties with long shelf life, and demographic characteristics including age, gender, education, and income have also changed. All these factors create the environment where food producers and scientists are facing new challenges and constantly search for new and enhanced preservation treatments to improve microbial safety of food products.", publisher = "CRC Press", journal = "Microbial Food Safety and Preservation Techniques", booktitle = "Hurdle technology", pages = "398-383", doi = "10.1201/b17465" }
Šmigić, N.,& Rajković, A.. (2014). Hurdle technology. in Microbial Food Safety and Preservation Techniques CRC Press., 383-398. https://doi.org/10.1201/b17465
Šmigić N, Rajković A. Hurdle technology. in Microbial Food Safety and Preservation Techniques. 2014;:383-398. doi:10.1201/b17465 .
Šmigić, Nada, Rajković, Andreja, "Hurdle technology" in Microbial Food Safety and Preservation Techniques (2014):383-398, https://doi.org/10.1201/b17465 . .